🍛 Avelinaslifestyle Biryani My Special Chicken &Lamb/Beef Biryani
Ingredients
For the Chicken (Main Protein):
* 2 pounds skinless, boneless chicken breast
* Clean with water and vinegar
Chicken Marinade
* 1 cup yogurt
* 1 tablespoon garlic paste
* 1 teaspoon ginger paste
* 1 teaspoon turmeric
* 1 teaspoon cumin
* 1 teaspoon ground pepper
* 1 teaspoon ground nutmeg
* 2 tablespoons olive oil
* 2 teaspoons salt
Massage well. Cover and marinate for at least 2 hours or overnight in the fridge.
Optional Lamb or Beef Addition (Separate Marination)
* 1–1.5 pounds lamb or beef, cubed
* 1 cup yogurt
* 1 tablespoon garlic paste
* 1 teaspoon ginger paste
* 1 teaspoon garam masala
* 1 teaspoon turmeric
* Salt to taste
Massage well. Cover and marinate for at least 2 hours or overnight in the fridge.
For the Meatballs:
* 1 lb (450g) ground beef or lamb (or mix both)
* 1 small onion, grated or finely chopped
* 2–3 cloves garlic, minced
* ¼ cup fresh parsley, finely chopped
* 1 tablespoon fresh mint, finely chopped (optional)
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon ground cinnamon
* ½ teaspoon ground allspice
* ½ teaspoon paprika
* ¼ teaspoon ground black pepper
* ½–1 teaspoon salt (to taste)
* 1 tablespoon olive oil (for air frying or baking)
Mix:In a large bowl, combine all the ingredients (except olive oil). Mix well using your hands until fully combined.
Shape:Form into small meatballs or oval kofta shapes.
Cook (choose one method)
Pan: Heat olive oil in a skillet and cook over medium heat, turning until all sides are browned and center is cooked.
Air Fryer: Spray or brush meatballs lightly with olive oil. Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Oven: Bake at 400°F (200°C) for 15–20 minutes until browned and cooked through.
🍖 Cook Chicken & Lamb/Beef:
* In a separate pan, cook the marinated meats until fully cooked and tender.
* For lamb or beef, simmer longer or pressure cook until soft.
Main Biryani Base:
* 2 tablespoons oil
* 1 tablespoon butter
* ½ cup short-cut vermicelli
* 2 cups Basmati rice
* 3 cups chicken broth
* ½ teaspoon saffron threads + ¼ cup water (bloomed)
* 1 tablespoon minced garlic
* 1 onion, chopped
* 2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon ground turmeric
* 1 teaspoon ground ginger
* 1 teaspoon freshly ground pepper
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cardamom
* 1 teaspoon ground cinnamon
* 1 tablespoon biryani spices
* 1 bay leaf
* ½ cup green peas
* 2 large potatoes, peeled, cubed, and soaked in water
* Thinly sliced onions
* 2 tablespoons sliced almonds
* Add the sliced almonds and stir over medium heat until golden brown.Immediately remove from heat and transfer to a paper towel to cool.
Preparation Steps:
Soak & Bloom:
* Rinse and soak rice for 30–60 mins.
* Bloom saffron threads in ¼ cup water.
Air Fryer Steps:
* Potatoes: Toss cubed potatoes with oil, salt, and spices. Air fry at 375°F for 15–20 mins until golden.
Cooking Steps
Marinate the chicken + lamb/beef using the yogurt spice blend above.
Parboil Rice: Soak, rinse, and set aside. Bloom saffron in water.
Fry Vermicelli: In a large pot, heat oil, fry vermicelli till golden.
Add onions, garlic, and chopped onion. Sauté until fragrant.
Add all spices, salt, and cook for a few minutes.
Stir in rice. Add broth and saffron water.
Bring to a boil, cover, and reduce heat. Simmer for 15–20 minutes.
Turn off the heat and let steam for 5 minutes.
🍛 Final Assembly:
* Gently mix cooked meat into the rice.
Assemble & Serve:
* Gently fluff the biryani.
* Top with crispy onions and optional lamb/beef.
* Serve hot with yogurt or salad.
🧄 Garlic White Sauce (with Greek Yogurt, Mayo & Herbs)
Ingredients:
* 1 cup Greek yogurt (full fat for creaminess)
* ½ cup mayonnaise
* 2–3 cloves garlic, finely minced or grated
* 1 tablespoon fresh parsley, finely chopped
* 1 teaspoon dried mint or ½ tbsp fresh mint, chopped
* 1 teaspoon dried dill (or fresh if available)
* Salt to taste (start with ½ tsp)
Instructions:
In a bowl, combine Greek yogurt and mayonnaise until smooth and thick.
Add the minced garlic and lemon juice Mix well.
Stir in your herbs: parsley, mint, dill.
Season with salt (and pepper or sumac if using).
Cover and chill for 30 minutes for the flavors to blend and the texture to thicken even more.
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